May 15
The key to this dish is about moisture control. The first time I did it, it started out as a roasted zucchini dish and it required too much oil to get the texture I wanted. The second time, I used less oil but it put off too much water. That’s why it’s now a “pan casserole” whatever the hell that means.
May 12
Again, I don’t have a recipe for gumbo. I never have. Every time I make it, regardless of the variety, I’m forced to ponder people who have “award winning gumbo” and “secret recipes”. Those sort of concepts continue to elude me. I eat what I like. I cook what I like. Still at some point, I do need to document “my” gumbo.
May 12
Well, the second Sunday Supper is in the can, despite the technical issues.
Biscuits and Gravy were good. Chicken Pot Pie. Both versions of the pear cake were good, though only one was telegenic.
We ate, we drank, we said stupid shit on camera.
May 11
Super simple powdered sugar glaze, flavored with bourbon and vanilla for cakes, doughnuts, apple fritters. Anything that needs a good glazing.
May 11
I got this recipe from my wife who got it when she was young from some lady named Hazel Evans. My wife does not speak highly of her, but in Hazel’s defense, she left us a pretty damned tasty, easy to prepare cake.